EGGNOG SNICKERDOODLES — Classic snickerdoodle cookies with a holiday twist–the flavors of eggnog and nutmeg!
My husband is an eggnog fanatic (something he’s passed on to our children), so I knew these Eggnog Snickerdoodles were going to be a huge hit at my house. I was not wrong. My family devoured them!
These cookies are thick and soft, with a wonderful eggnog flavor and a hint of nutmeg. Pretty much the perfect holiday cookie!
These cookies are delicious! Mine came out more cake-like than a Snickerdoodle, but I cannot complain at all since the flavor is so wonderful! I am happy to share these with my family during the holidays! ~ Tracy
They stay soft for days too–longer than any other cookie I’ve made. I’m no food scientist, but I suspect it’s the eggnog that keeps them soft for so long.
Sometimes, I add a dash of nutmeg right into the batter, and an eggnog and powdered sugar glaze is also a nice touch. But they really are perfectly delicious just the way they are.
The cookies will be very puffy when you remove them from the oven, but don’t worry, they will flatten slightly as they cool.
The dough is a bit sticky, but once you drop it into the sugar and nutmeg coating, it becomes pretty easy to work with.
And I love that this is such a simple holiday cookie to make. These cookies also freeze well, so you can make them ahead. Always a plus during the busy holiday baking season.
These were so good. My kids gobbled them up faster than I could bake them. I made several batches the week of Christmas. I put my dough in the fridge for a bit before working with, and doubled every batch. Oh man I need to make more of these and hide them in the freezer!! ~ Brandi
My family goes crazy for these cookies (especially my husband), and even folks who aren’t fans of eggnog love these Eggnog Snickerdoodles!
These Eggnog Snickerdoodles are sure to become a favorite in your holiday cookie rotation.
WHAT PEOPLE ARE SAYING ABOUT EGGNOG SNICKERDOODLES
These are huge hit at my house! They have become part of our yearly cookie making it Christmas. I do find that chilling the dough for a little bit before making them is super helpful, as well as using a cookie scoop. ~ Sarah
I made these last night and brought them to work today. BIG hit! They’re so delicious! ~ Faith
Delicious! I used cinnamon predominantly in the coating, and coated the baked cookies in it again. This is a keeper! Great eggnog flavor! ~ Nancy
These are FABULOUS! Making them for my boyfriend to take with him hunting!! ~ Traci
Tried them and they’re delicious. I made them for a Christmas party. ~ Kaitlyn
Be sure to save this Eggnog Snickerdoodles recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Eggnog Snickerdoodles
- Butter
- Sugar
- Eggs
- Vanilla
- Eggnog
- Flour
- Baking soda
- Spices: salt, nutmeg
- Cream of tartar
Eggnog Snickerdoodles
Classic snickerdoodle cookies with a holiday twist--the flavors of eggnog and nutmeg!
Ingredients
- 1 cup butter, softened
- 2 1/3 cups sugar, divided
- 1 egg
- 1 teaspoon vanilla or rum extract
- 1 cup eggnog
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
- In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
- Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
- Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
- Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 105mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 2g
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Who Dished It Up First: Adapted from Taste of Home
Ingrid
Oh, man this twice in the past hour that I’ve come across eggnog snickerdoodles. The sound wonderful and I’m seriously wishing I could get over my cookie baking phobia. Too bad no one will send me any. 🙂
~ingrid
Priya Sreeram
this looks swell and i’m bookmarking it !
Miz Helen
Your Eggnog Snickerdoddles look very good. Thank you for sharing your recipe and have a great week end!
Shellbelle
Now I love eggnog and I love Snickerdoodles, so this is a sure fire winner in my (cook)book!
Donnie
That sounds like a fabulous combination.
Sue
I need to try these! My husband loves eggnog!
Safe and Healthy Solutions
I’m definitely going to have to try these!! Thanks for sharing!
Catherine Grace Life Photography
Yum! Definitely saving this one to try! Thanks~!
Lorie
YUM!!! Thanks for sharing the recipe!
The Thriftress
Yes please! I’ll take some of those cookies. They sound great. That’s all I have to say about that!
The Food Hunter
Adding to my cookie list..thanks!
Val
I could eat a dozen of these. YUM
K o r i
These sound delicious! Eggnog anything is so good this time of year! Merry Christmas!
Monica H
Egg Nog snickerdoodles? Yes please!
Danielle
i made these tonight. I suggest instead of 1 cup eggnog try 1 1/2 cups. I also plan to add more nutmeg the next time I bake these! So good!
Nancy
Delicious! I used cinnamon predominantly in the coating, and coated the baked cookies in it again. Rum extract, too, vs. vanilla. This is a keeper! Great eggnog flavor!
Gina
Today I decided to them and I mixed everything up the way it said to and the mixture wet there was no was no way to roll them. I had to add more flour to make it rollable. I like the taste but the consistency is horrible. I will not be making these again.
Diane
Don’t add flor, that kills the consistency! Instead, put the dough in the refrigerator, covered for an couple hours. Then roll gently and roll abandon bake. Wonderful cookies!
Faith
I made these last night and brought them to work today. BIG hit! They’re so delicious!
Danelle
So glad everyone liked them. Thank you!
Kat
This recipe did not work at all! 15 minutes at 350 and the cookies were still extremely doughy.
Tara
Try getting an oven thermometer to make sure your oven is at the right temp. I used to have this issue with a lot of recipes and after I got a thermometer I discovered my oven was 15 degrees cooler than it was supposed to be. I hope this helps!
wanderer26
I used 1 1/2 cups of eggnogs like one of the comment here said, it also so hard to roll to be honest since it’s all sticky, so I used a spoon and dropped it on the sugar and nutmeg (+cinnamon) coating and it rolls easier there. Anyway this cookies are delicious (according to me anyway) and will be bringing it to work tomorrow.
Bethany
Can this recipe be refrigerated overnight?
Danelle
I have not tried that, but I would think so.
miriam greco
can i leave the dough out on the counter to make the cookies tomorrow ?? nothing will change right ?? please advise , havent had time too much in and out dont want them to spoil , the dough tastes fantastic i can imagine the coookie !!!!!
Danelle
If you were waiting overnight, I would put the dough in the refrigerator.
miriam greco
ok thanks for future i will do that, but i couldnt wait so i made the snicker doodles and i got 4 1/2 doz out of it , they are delicious , thanks again was thinking of a frosting or decoration on top ? any suggestions ?? thanks again miriam greco
Kirsten
Oh my. Just made the batter for these cookies to bake tomorrow for our exchange. If the cookies turn out like the batter, which as long as I don’t burn them, they should, these will become a seasonal favorite! So delicious!!!
Tracy
These cookies are delicious! Mine came out more cake-like than the Snickerdoodle I’m used to, but I cannot complain at all since the flavor is so wonderful! I made one minor addition – 1/2 tsp cinnamon into the nutmeg & sugar combo. The dough is very loose. I refrigerated it for an hour and used a small, dedicated cookie scoop and was able to handle the dough easily enough for dusting. I am happy to share these with my family during the holidays!
Traci
these are FABULOUS! making them for my boyfriend to take with him hunting!!
Danelle
Thanks so much Traci! 🙂
Geniece
I want to make these for my church cookie exchange party two weeks out…Can I make dough and freeze now or do you suggest to freeze the already baked cookies? Thank you…recipe looks delicious
Danelle
I freeze the baked cookies all the time and it works great. I haven’t tried freezing the dough.
Kit M
I had the same problem someone on here did where I was cooking them for almost 20 minutes and they were still doughy in the middle. I actually ended up using a glass to flatten them after I set them on the tray to bake. So far that has worked great. They still have the cracked appearance, are chewy and soft, and now they only take about 9 minutes to fully cook.
Marnina Willard
Thank you so much! My cookies were completely undone and this fixed them!
Ashley Christensen
Can you make and refrigerate the dough a day ahead of time?
Danelle
Sure
Teresa
Mine tasted good, but were still doughy after 12 minutes. I decided to flatten the cookies with a glass before baking. Just waiting for the latest batch to come out. Fingers crossed!
Teresa
Well, they taste good, but the consistency isn’t what I enjoy. I didn’t flatten the first batch. They were doughy in the center & I baked them for 12 min. The 2nd batch, I flattened & baked for 9 min. Not sure that I would make them again. I think I will have to tweak the recipe. It’s a great concept though.
Brandi Poole
These were so good. My kids gobbled them up faster than i could bake them. I made several batches the week of Christmas. I put my dough in the fridge for a bit before working with, and doubled every batch. Oh man I need to make more of these and hide them in the freezer!!
Olivia
Hello, do you think these would work with cake flour? Thank you!
Danelle
I’ve never tried it, but I think it would work. Maybe change the texture a bit, but nothing too crazy.
Stacey
These cookies are delicious! I added 1/2 cup more of eggnog per a suggestion, I think it made the dough too sticky. I chilled the dough overnihgt before rolling. I also flattened the cookies with a glass – great suggestion; and I added 1/2 tsp cinnamon to the sugar & nutmeg to roll the dough in per another suggestion. On the last batch I flattened the cookies with waxed patty paper because the dough was sticking to the glass. Lastly I baked them at 375 for 10 minutes, then let them sit on the cookie sheet for 2 minutes before transferring to the cooling rack. Baking at 375 eliminated the “doughy” cookies that took 20 minutes on 350.